Let me start the new year (which arrived here several hours ago)by playing devil's advocate. Or is that diabetics advocate?

First, the clinical testing we do on Dreamfields is performed on the pasta only,

Not a way the consumer is likely to eat it! except in the case of lasagna. For lasagna, we first test the noodles prepared in water alone as directed on the package, and then again after cooking in the recipe provided on the package. The post- baking test is to determine if the sauce and baking make a difference to the digestible carbs, but this testing is still on the noodles only. We strip the sauce and cheese from the noodles before feeding. Our testing shows the lasagna noodles stay within the acceptable range of digestible carbs.

But WHAT is acceptable? Does he carefully avoid the actual numbers because they are higher than the advertised ones? What might be acceptable to lab techs and marketers might not be acceptable to the diabetic consumer or their care providers.

And via what testing? Did they test actual results on diabetics - at what time intervals? Or just in labs with test tubes and all, which may not be replicated in the human digestive system? Especially in a recalcitrant diabetic system.

On their website it says "A clinical testing method utilizing healthy human subjects is used"

Are diabetics considered ‘healthy' subjects? Or are they testing on folks less likely than us to see an effect from most any food?

Also are the ‘clinical methods' comparable to typical life patterns?

We do not test leftovers that have the sauce and pasta mixed together. The variation in various sauce recipes both store-bought and homemade just does not make this practical. Well, the variations in how the consumer will eat the pasta initially are just as diverse. Surely they don't expect it to be eaten alone! Shouldn't they at least test the leftover effect on the recipes they offer at their website? We have tested pasta alone stored overnight in airtight containers with a couple of teaspoons of water in the container to maintain moisture. Again our testing showed the leftovers to be within the acceptable range of digestible carbs. It should be pointed out however that keeping the pasta from drying out both during storage and reheating is very important. As the moisture content of the pasta drops the protective matrix will also begin to break down.

So basically the ONLY way they test the pasta is ALONE which is scarcely the way the consumer will be eating it. Why not test common recipes for both immediate and leftovers effect? Leftovers in mayo or tomato sauce are highly unlikely to dry out - but do become tastier as the ingredients blend!

It is possible that the ingredients in sauce may, over time degrade the carb protection matrix and therefore change the blood glucose response levels. We recommend the pasta and sauce be stored separately and then warmed separately and combined just before eating.

So he admits it MAY in fact be a problem. If this stuff is just tested in a lab not in human field trials with the most likely consumers then the tests truly don't tell us much. Look at what is being found out about actual use with diet sodas for instance.

Is this why he doesn't test the leftover effect of food combos a consumer would likely eat? So he doesn't have to say he knows it IS a problem?

Well either way, for the likes of me his approach is too much work. Those of us who constantly have to watch our diets spend enough time and energy focused on food without having to add extra steps to something that should be quick and easy - ie: leftovers.

Specifically to address your friend from the South Pacific, I suggest that if she wants to cook the pasta ahead of time that she store the pasta separate from other ingredients in an airtight container, with a couple of teaspoons of water in the container. I've also been told by a chef friend that using a drizzle of light vegetable oil to coat pre-cooked pasta is also a common practice. If reheating is required, warm the pasta separately, again with a little water, over medium heat in a covered pan and combine just before eating.

Which means two pans and processes vs shoving a portion in the microwave. And especially with pasta salad that essentially means starting from scratch for each meal.

I would be interested to hear if these suggestions help your friend.

Not really because:

1 - what I'm getting from this is that they really haven't tested this out and apparently don't intend to. If things aren't tested out in real life usage one really can't be at all certain what the human diabetic system will actually do.

2 - his suggestions put the burden on the consumer who can find easier ways to avoid all the extra work. I want to confine my 'cooking' to once or twice a week and in between grab a quick and simple portion of leftover - or eat raw. The only ‘cooking' I'm really willing to do daily is a fruit, tofu, chia shake and fixing chilled tea.

I find it easier to just revert to using lots of veggies and no pasta.

Crabmeat and broccoli salad works fine without the pasta as does American chop suey with scads of mushrooms, eggplant and tofu vs pasta.